Real Recipes From Real Home Cooks ®
Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn
"Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces...."
INGREDIENTS
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1 1/2 cups pumpkin seeds (pepitas)
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1 1/2 cups panko (Japanese breadcrumbs)
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2 1/4 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4" thick, about 1 pound total), pin bones removed
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2 large eggs
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1/2 cup mayonnaise, divided
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3 teaspoons chili powder, divided
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Nonstick vegetable cooking spray
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4 ears of corn, husked
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12 taco-size corn tortillas
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Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
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An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets
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